Canada—a country best known in the cheese world for its curdy poutine—is poised for an artisan cheese revolution, as the country’s cheesemakers keep racking up awards at the international level. Author Kathy Guidi, a founding member of the American Cheese Society Certified Cheese Professional program, knows Canadian cheese. She presents all of her knowledge in the second edition of her extensive Canadian Cheese (Firefly Books, Sept. 2014), full of updated tasting notes for artisan cheeses, pairing suggestions, and cheesemaker anecdotes. Guidi also touches on the controversial raw-milk cheese topic, as well as how to ensure a cheese’s quality.
Canadian Cheese: A Guide
$19.95 on Amazon.com
Alicia Hahn
Alicia Hahn excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.
